I promise this chicken bulgogi delivers addictive sticky-sweet, smoky Korean BBQ flavors that have everyone asking for seconds.

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I’m obsessed with the punch of this chicken bulgogi. I love how the soy sauce and toasted sesame oil sing together, slicking every bite with salty, nutty swagger.

It’s Korean barbecue without the ceremony, all scorch-marked edges and sticky, glossy char. The garlic and ginger?

They show up and don’t apologize. And that balance of sweet and spicy makes me reach for extras even when I shouldn’t.

Simple, relentless flavor that feels grown-up and unpretentious. I serve it loud, messy, and impossible to ignore.

I always want more. No questions.

I eat plate after plate. Bring napkins and hungry friends.

Ingredients

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Chicken thighs: juicy, forgiving, stays tender and makes the dish feel cozy and meaty.
Finely grated pear or apple: tenderizes the meat and adds a natural, soft sweetness.
Soy sauce: salty backbone that comforts you and ties everything together.
Gochujang: adds spicy, savory punch; use less if you don’t love heat.
Brown sugar or honey: balances heat with mellow, caramel-like sweetness.
Basically magic.
Mirin or rice wine: brightens flavors and gives a slight, lovely gloss.
Toasted sesame oil: nutty aroma that makes it smell like homemade perfection.
Vegetable oil for cooking: helps get a nice sear without burning the sauce.
Garlic: punchy and warm; do more if you’re a garlic person.
Fresh ginger: adds a zing that cuts through richness and feels fresh.
Green onions: sharp, bright bite; whites for cooking, greens for fresh finish.
Gochugaru: optional heat and tiny flakes of texture.
Plus color boost.
Black pepper: small kick that keeps things from tasting flat.
Toasted sesame seeds: crunchy, nutty garnish that finishes the dish prettily.

Ingredient Quantities

1.5 lb (about 700 g) boneless skinless chicken thighs, thinly sliced (can use breasts if you want)

1/2 Korean pear or 1/4 regular apple, finely grated (for tenderizing and sweetness)

1/4 cup soy sauce (60 ml)

1 to 2 tbsp gochujang (Korean red chili paste), or 1 tbsp if you want milder heat

1 tbsp brown sugar or honey (adjust to taste)

1 tbsp mirin or rice wine (optional but really nice)

1 tbsp toasted sesame oil

1 to 2 tbsp vegetable oil for cooking

3 cloves garlic, minced (or more if you like garlic)

1 tsp fresh ginger, grated

3 green onions, thinly sliced (separate whites and greens if possible)

1 tsp gochugaru (Korean chili flakes), optional for extra heat and texture

1/4 tsp freshly ground black pepper

1 to 2 tbsp toasted sesame seeds for garnish

How to Make this

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1. Thinly slice
1.5 lb boneless skinless chicken thighs (or breasts if you want), about 1/4 inch thick; pat them dry with paper towel so the marinade sticks better.

2. Grate 1/2 Korean pear or 1/4 regular apple until smooth, then squeeze a little if it’s too watery so the marinade isnt too thin.

3. In a bowl mix the grated fruit with 1/4 cup soy sauce, 1 to 2 tbsp gochujang (use 1 tbsp for milder heat), 1 tbsp brown sugar or honey, 1 tbsp mirin or rice wine if using, 1 tbsp toasted sesame oil, 3 minced garlic cloves, 1 tsp grated ginger, 1/4 tsp black pepper, and 1 tsp gochugaru if you want extra heat and texture.

4. Add the chicken and the white parts of 3 thinly sliced green onions to the marinade, toss well so every piece is coated, then cover and refrigerate at least 30 minutes, preferably 2 hours to overnight for best flavor and tenderness.

5. When ready to cook, heat a large skillet or cast iron pan over medium high heat and add 1 to 2 tbsp vegetable oil. Make sure the pan is hot before adding chicken so you get a nice sear.

6. Remove chicken from marinade letting excess drip off (dont wipe it clean), then cook in a single layer in batches so you dont overcrowd the pan; sear about 2 to 3 minutes per side until browned and cooked through. Smaller pieces will cook faster.

7. Add any leftover marinade to the pan and let it simmer 1 to 2 minutes until slightly thickened and glossy, tossing the chicken to coat; this concentrates flavor but make sure it bubbles to kill any raw marinade juices.

8. Toss in the green parts of the sliced green onions at the end and cook 20 to 30 seconds just to soften them a bit without losing color.

9. Finish with 1 to 2 tbsp toasted sesame seeds sprinkled on top and a little extra drizzle of sesame oil if you like. Taste and adjust salt or sweetness if needed.

10. Serve hot over steamed rice, wrapped in lettuce, or with kimchi and pickles. Dont forget to rest a minute so the juices settle, and clean the pan well because that sticky glaze is killer but can burn if left.

Equipment Needed

1. Chef’s knife (for slicing the chicken and green onions)
2. Cutting board (preferably one for meat)
3. Box grater or fine grater (for the pear or apple)
4. Large mixing bowl (to make and marinate the sauce)
5. Measuring cups and spoons (for soy, oils, sugars, gochujang etc)
6. Large skillet or cast iron pan (get it hot for a good sear)
7. Tongs or a sturdy spatula (to flip the chicken and toss in the glaze)
8. Paper towels (to pat the chicken dry)

FAQ

Q: Can I use chicken breast instead of thighs?

A: Yes. Breasts work fine, but they can dry out faster. Slice them thinly and don't overcook. Thighs stay juicier and are more forgiving.

Q: Do I have to use Korean pear or apple?

A: No, it's optional but highly recommended. The grated pear or apple helps tenderize the meat and adds natural sweetness. If you dont have either, a little extra sugar or honey will do in a pinch.

Q: How spicy will this be, and how can I make it milder?

A: With 1 to 2 tbsp gochujang and optional gochugaru it's moderately spicy. Use 1 tbsp gochujang and skip the gochugaru for mild. You can also add a bit more sugar or honey to round out the heat.

Q: Can I marinate the chicken overnight?

A: Yes, marinating 2 to 24 hours deepens flavor. If you marinate longer than 24 hours the texture might get too soft from the fruit enzymes, so try not to go past a day.

Q: What's the best way to cook it if I dont want to use a pan?

A: Grill or broil works great. Thread thin slices on skewers or spread on a hot oiled grill pan. Watch closely because thin pieces cook fast. High heat gives nice char and caramelization.

Q: Any tips for serving or leftovers?

A: Serve with rice, lettuce leaves for ssam, kimchi, and extra sliced scallions. Leftovers keep 2 to 3 days in the fridge and reheat quickly in a hot pan so they dont get rubbery. You can also freeze cooked bulgogi for up to 2 months.

Easy Chicken Bulgogi Recipe (Dak Bulgogi) Substitutions and Variations

Chicken thighs: use boneless skinless chicken breasts if you want leaner meat, or swap for firm tofu or tempeh to make it vegetarian (press tofu well so it soaks up the marinade).
Korean pear / apple: if you don’t have them, grated ripe pear, grated apple, or even a mashed ripe kiwi works to tenderize and add sweetness — use about the same volume.
Gochujang: replace with a mix of sriracha + a teaspoon miso or tomato paste + a pinch of sugar for depth, or use sambal oelek for a simpler chili-forward alternative.
Soy sauce: substitute tamari for gluten free, or use coconut aminos for a slightly sweeter, less salty profile; adjust salt in the recipe after tasting.

Pro Tips

– Use the pear or apple like a secret weapon: grate it fine and let it sit in a sieve for a few minutes so it loses the extra water, then press gently. If the marinade isn’t too runny the chicken will sear instead of steaming, and that means way more flavor.

– Marinate longer than you think, but not forever. 2 to 6 hours gives great tenderness and flavor, overnight can be okay but after 24 hours the texture gets mushy from the fruit enzymes. If you forget it in the fridge, rinse and pat dry before cooking to avoid a weird soft bite.

– Get the pan really hot and cook in small batches. Crowding cools the pan and makes everything boil instead of browning. If you have a lot of leftover marinade, simmer it separately until it thickens and bubbles a minute or two before tossing with the cooked chicken so you kill any raw juices.

– Finish with toasted sesame oil and seeds off the heat, and add the green onion greens at the very end so they stay bright. Taste before serving and adjust with a tiny splash of soy or a pinch of sugar if it needs more balance, but add those fixes sparingly because the gochujang already packs a punch.

Easy Chicken Bulgogi Recipe (Dak Bulgogi)

Recipe by Pho Tsventichi

0.0 from 0 votes

I promise this chicken bulgogi delivers addictive sticky-sweet, smoky Korean BBQ flavors that have everyone asking for seconds.

Servings

servings

Calories

416

kcal

Equipment: 1. Chef’s knife (for slicing the chicken and green onions)
2. Cutting board (preferably one for meat)
3. Box grater or fine grater (for the pear or apple)
4. Large mixing bowl (to make and marinate the sauce)
5. Measuring cups and spoons (for soy, oils, sugars, gochujang etc)
6. Large skillet or cast iron pan (get it hot for a good sear)
7. Tongs or a sturdy spatula (to flip the chicken and toss in the glaze)
8. Paper towels (to pat the chicken dry)

Ingredients

1.5 lb (about 700 g) boneless skinless chicken thighs, thinly sliced (can use breasts if you want)
1/2 Korean pear or 1/4 regular apple, finely grated (for tenderizing and sweetness)
1/4 cup soy sauce (60 ml)
1 to 2 tbsp gochujang (Korean red chili paste), or 1 tbsp if you want milder heat
1 tbsp brown sugar or honey (adjust to taste)
1 tbsp mirin or rice wine (optional but really nice)
1 tbsp toasted sesame oil
1 to 2 tbsp vegetable oil for cooking
3 cloves garlic, minced (or more if you like garlic)
1 tsp fresh ginger, grated
3 green onions, thinly sliced (separate whites and greens if possible)
1 tsp gochugaru (Korean chili flakes), optional for extra heat and texture
1/4 tsp freshly ground black pepper
1 to 2 tbsp toasted sesame seeds for garnish

Directions

Thinly slice
5 lb boneless skinless chicken thighs (or breasts if you want), about 1/4 inch thick; pat them dry with paper towel so the marinade sticks better.
Grate 1/2 Korean pear or 1/4 regular apple until smooth, then squeeze a little if it's too watery so the marinade isnt too thin.
In a bowl mix the grated fruit with 1/4 cup soy sauce, 1 to 2 tbsp gochujang (use 1 tbsp for milder heat), 1 tbsp brown sugar or honey, 1 tbsp mirin or rice wine if using, 1 tbsp toasted sesame oil, 3 minced garlic cloves, 1 tsp grated ginger, 1/4 tsp black pepper, and 1 tsp gochugaru if you want extra heat and texture.
Add the chicken and the white parts of 3 thinly sliced green onions to the marinade, toss well so every piece is coated, then cover and refrigerate at least 30 minutes, preferably 2 hours to overnight for best flavor and tenderness.
When ready to cook, heat a large skillet or cast iron pan over medium high heat and add 1 to 2 tbsp vegetable oil. Make sure the pan is hot before adding chicken so you get a nice sear.
Remove chicken from marinade letting excess drip off (dont wipe it clean), then cook in a single layer in batches so you dont overcrowd the pan; sear about 2 to 3 minutes per side until browned and cooked through. Smaller pieces will cook faster.
Add any leftover marinade to the pan and let it simmer 1 to 2 minutes until slightly thickened and glossy, tossing the chicken to coat; this concentrates flavor but make sure it bubbles to kill any raw marinade juices.
Toss in the green parts of the sliced green onions at the end and cook 20 to 30 seconds just to soften them a bit without losing color.
Finish with 1 to 2 tbsp toasted sesame seeds sprinkled on top and a little extra drizzle of sesame oil if you like. Taste and adjust salt or sweetness if needed.
Serve hot over steamed rice, wrapped in lettuce, or with kimchi and pickles. Dont forget to rest a minute so the juices settle, and clean the pan well because that sticky glaze is killer but can burn if left.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.